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Baked Scrod In Foil
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- #46258
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
6 scrod fillets (8 ounce size)
salt and pepper, to taste
4 plum tomatoes, slivered
1 red bell pepper, slivered
1 small onion, halved and slivered
1 tablespoon capers, drained
2 tablespoons chopped flat-leaf parsley
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
directions
Cut pieces of foil (each 14" x 12"). Preheat the oven to 400 degrees F.
Center a scrod skillet on the lower half of each piece of foil, shiny-side up. Sprinkle each fillet with salt and pepper to taste.
Arrange the vegetables equally on top of each piece of fish and sprinkle evenly with the capers and parsley. Drizzle each fillet with 1 teaspoon lemon juice and 1 teaspoon olive oil.
Fold the top half of the foil over the fish and seal the packets on all sides. Place the packets on a baking sheet, leaving 2" between each one, and bake for 20 minutes.
Let rest for 5 minutes. Serve immediately, one packet per person.
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nutrition data
269 calories, 7 grams fat, 5 grams carbohydrates, 44 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 14, 2011
This is an excellent recipe, especially if you have reluctant fish eaters. My family loves it. If you don't like capers, I have used black olives.